Editor's note: The recipe and introductory text below are from A Kwanzaa Keepsake by Jessica B. Harris.

　　The traditional roast pork is given a southern accent with a crust of well–seasoned crushed pecans. Thinly sliced pork loin with a slathering of chutney makes perfect sandwiches to take to work or school.

　　

Ingredients

Makes 8 servings

　　4 pounds boneless loin of pork

　　1/4 cup olive oil

　　2 teaspoons powdered sage

　　1 teaspoon dried thyme

　　1 teaspoon minced garlic

　　Salt and freshly ground black pepper, to taste

　　1 tablespoon packed dark brown sugar

　　1/4 pound shelled pecan halves

　　

Step 1

Rub the pork loin with olive oil, making sure that it is well covered. Combine the sage, thyme, garlic, salt, pepper and brown sugar in the bowl of a food processor or blender and pulse until you have a thick paste. You may have to add a drizzle of olive oil to get it started. Slather the paste all over the pork loin, cover it with plastic wrap, and refrigerate it over night.

　　

Step 2

Preheat the oven to 400 degrees. Place the pecans in the bowl of a food processor or blender and pulse until they are finely chopped. Roll the pork loin in the crushed pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so they won't char.

　　

Step 3

Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast. After 1 hour and 20 minutes, remove the aluminum foil and continue to roast until the pork is done, approximately 20 minutes more. Serve hot.

　　Reprinted with permission from A Kwanzaa Keepsake: Celebrating the Holiday with New Traditions and Feasts by Jessica B. Harris, © 1998 Fireside